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Serves 4


2 cups condensed milk
3 oz. butter softened
4 oz. self-raising flour, sifted
1 oz. ground almonds
1/4 tsp. ground nutmeg
1 1/2 oz. soft brown sugar
1 fl.oz. golden rum
6 fl.oz. whipping cream
2 large ripe bananas, halved and thinly sliced


Preheat oven to 375 F (190 C). Heat condensed milk in a pan until simmering and reduced by half. Set aside and cool.

Using a food processor, combine butter, flour, ground almonds, nutmeg and brown sugar until a dough ball is formed. Divide into eight pieces and push down to make 8 of 3 inch wide circles.

Put circles on silicon lined cookie sheets. Bake for 10 minutes until golden. Allow to cool on a wire rack.

Meanwhile, using the food processor, mix condensed milk, whipping cream and golden rum. Whip until stiff.

Place four shortcakes on individual serving plates. Spoon half the rum mixture on top. Use the other shortcakes as lids. Put remaining rum mixture on top of lids. Arrange banana slices on top as a garnish. Serve cold.